Asian Chicken Lettuce Wraps

You might experience a bit of déjà vu reading this post. It’s remarkably similar to this recipe, but, for some reason, so much more deliciouser. (That’s a word, I checked.) It is inspired by a recipe on Damn Delicious, which lives up to its name, since the food was, well, damn delicious. Now, of course I healthified (also a word) it a bit and used up some pantry ingredients where I ordinarily would have made my own or bought something from the store. In fact, the only item I purchased outside of my normal shopping list for this recipe was water chestnuts. Pretty good, huh?

Start by dicing an onion, two green onions and thinly slicing half a red pepper (any color would be fine, I just happened to need half a red pepper later in the week).

In a hot skillet or wok (have I mentioned that you should buy a wok?), heat a combined tablespoon of olive and sesame oil. Add in one pound of ground chicken. I opted to use the leftover chicken in my freezer from these burgers.

Cook, breaking the meat into small pieces, until almost cooked through. If there is fat in the skillet, drain it off. Add in the red pepper strips and onion and cook for 1-2 minutes until softened.

Stir in the sauce and season with salt and pepper. Add in the water chestnuts and green onion. Cook for an additional 2-3 minutes until heated through.

To serve, I spooned the chicken mixture into a bowl and set it next to a platter of Bibb lettuce leaves. These leaves happened to come from Athens, Ga where my husband went to school (Go Dawgs) which was a nice surprise when I pulled them out of the fridge.

We each made up our own wraps and added a bit more soy sauce as needed. You’ll want to serve these with a fork and an extra napkin, because they do get drippy.